White Fish Stock
White Fish Stock
KEEP SCREEN ON
Yield: Makes about 12 cups
Ingredients
Ingredients
1 tablespoon unsalted butter, softened3 pounds mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish), gills removed, bones and heads rinsed well
2 large onions, sliced
1 bunch parsley stems
6 tablespoons fresh lemon juice
1 1/2 teaspoons salt
10 cups cold water
1 1/2 cups dry white wine
Preparation Method
- Spread butter in bottom of a 6-quart heavy pot.
- Add fish bones and heads, onions, parsley, juice and salt.
- Cook on Wolf cooktop over medium-high heat, covered, 5 minutes without stirring. Mixture will steam in its own juices.
- Add water and wine and bring to a boil.
- Reduce heat and simmer 25 minutes, uncovered, skimming off any foam.
- Pour stock immediately, cool broth uncovered.
- Cover and chill in Sub-Zero refrigerator. Stock will keep, covered in the refrigerator, for 2 days or frozen for 1 month.